Thanksgiving Wines, Spirits and Beers
- Our Clubs
The Amonitillado La Garrocha has spent nine years aging through the Solera system. The microclimate of the bodega produces a distinct flor that gives this sherry its unique characteristics. Very floral with sweet nut aromas. The palate is delicate and rich.
Amontillado La Garrocha should be served at room temperature (68°F).
The 2017 Morgon wafts from the glass with aromas of cassis, plums and spicy soil, framed by some high-toned top notes. On the palate, it’s medium to full-bodied, ample and open-knit, with fine but youthfully chewy structuring tannins that assert themselves on the finish.
Southern Wine and Spirits
Distilled by MGP & Bottled by Nelson’s Greenbrier Distillery, Nashville, TN
Aged 10 years in new American oak for 10 years | Finished in Madeira Casks
Bottled in November 2018 at 112.7 proof (56.35% ABV)
Just in the nick of time before the end of 2018, our American Whiskey Club selection of 2018 is finally here! We’re excited about everything we bring in but this one is special because of its scarcity. I have been eyeing up a Belle Meade cask for a while now. I’ve always liked the whiskies, but wanted to wait for the right opportunity to feature them in the club. Rather than just featuring the general market releases of their cask finishes, I was determined to procure our own cask. It took about a year of back and forth conversation with their sales director before we were able to make it happen. They don’t do many private casks for accounts, and it turns out they had been burned last year by an San Francisco merchant who ended up not taking the barrel they had committed to earlier. When they first offered PlumpJack a cask, they offered up a non-finished single barrel bourbon. I’m sure it would have been great, but seeing as the juice had been distilled in Indiana at Midwestern Grain Products (MGP) – I wanted to get something that Belle Meade had a hand in creating. I held out and told them to contact me when they had a cask finish become available. When the samples of Sherry and Madeira casks arrived the choice was difficult. Both finishes were delicious but in the end I thought the Madeira cask was a little more unique and unknown for most whiskey drinkers.
Belle Meade bourbon is produced at Nelson’s Greenbrier Distillery in Nashville, TN. It is in a select group of brands that existed a long time ago, then closed, only to be re-opened decades later by family decedents of the original founder. The Belle Meade Plantation was once a world famous horse farm in Tennessee owned by the Sperry Wade & Company. They contracted a man named Charles Nelson to create whiskies for their plantation and it became a huge hit. It was sold from 1878 to 1909, until Tennessee adopted statewide prohibition. In 2006 Charlie and Andy Nelson were inspired to resurrect the brand after visiting a local butcher who pointed out buildings across the street from his shop that had once belonged to the distillery. After taking one sip from the spring water that had once fed into the abandoned still house, they new they were going to be in the whiskey business. They formed the business in 2009 and in 2015 began operating a still house in Nashville.
This barrel of Belle Meade bourbon was aged for just over 10 years in New American oak before being finished in Madeira casks for a few months. The whiskey pours a beautiful golden brown color into the glass. One sniff and you can immediately tell the Madeira influence in the whiskey. Sweet, dried tropical fruits like papaya and mango, burnt caramel, and California golden raisins emerge from the glass. Your first initial sip re-confirms the Madeira influence with more fruit flavors complimented by a dry nutty finish. It’s funky! Big and bold, this full-bodied whiskey goes down really smooth, especially for the higher proof of over 56% ABV. Sipping this straight or with a little water is where the whiskey really shines. Ice will make it down go even quicker but accentuate the dry finish and tone down the sweetness on the attack. It makes a killer old fashioned or boulevardier cocktail, and would be a killer pairing to a cigar if that is your thing. Enjoy!
These two brothers, whose estate is in the southern end of Côte Rôtie, make a beautiful Condrieu. The 2015 Condrieu les Caillets offers medium-bodied, rounded, supple aromas and flavors of ripe peach, pineapple and tropical fruits. Aged in 10% new barrels and with just over 300 cases produced, it? outstanding and will keep for 3-4 years.
“The non-vintage 10-Year-Old Malmsey has an introspective, marmalade, fig and burnt sugar-scented bouquet that gently unfurls in the glass. The palate is very well-balanced, with a viscous entry that lacquers the mouth. The acidity is very well-judged, lending the finish a sense of poise and tension that neatly counterbalances the richness and precocity. This is very well-made.”
Pouring a glowing orange/copper color, Funkier Pumpkin leaps from the glass with a rich, pumpkin spice aroma punctuated by funky, forest floor notes from the brettanomyces, a wild yeast strain known for imparting unique flavors and aromas. With an effervescent mouthfeel thanks to spritzy carbonation, the flavor of Funkier Pumpkin features a balanced array of pumpkin pie spices including nutmeg, cinnamon, ginger and allspice. No single spice dominates before giving way to a slight pumpkin flavor that transitions into pleasant, refreshing tartness; a slight warming finish from the cinnamon and ABV and a touch of toasty, toffee-like sweetness from caramel malt. Funkier Pumpkin will be available exclusively in 750 mL bottles.
ABV - 8.5% IBU - 15
Called Napa Gamay for the longest time, it wasn’t until a lab test revealed it’s true identity. 60+-year-old vines in both Frei (acidic soils) and Wirth Vineyard (steep, iron-rich slopes) in Solano County’s Green Valley, just southeast of Napa. Partial carbonic maceration in tank.
At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style.
Brouwerij De Ranke
Our Napa Valley Sauvignon Blanc has aromas of lemon, lime, grapefruit, honeydew melon, orange peel, and white flowers. On the palate, there is more vibrant citrus with melon, honeysuckle flavors followed by a crisp acidity and touch of minerality. A bit of Semillon and Viognier in the blend add another layer of complexity to the wine with flavors of kiwi and lemon cream pie. By fermenting in stainless steel, French oak, and concrete, we build layers of complexity. The barrel fermentations add texture, density, and viscosity to the mid-palate of the wine, while the concrete adds a touch of flint and minerality to the finish along with mid-palate richness. Stainless steel fermentations preserve the natural Sauvignon Blanc aromatics, vibrant acidity and crispness.
Whisky Advocate-Islay, Scotland- "It was this unpeated style that saved Caol Ila during the great decimation of distilleries in the early '80s. This example is intense and needs lots of water for its fragrance of cut grass, sherbet, and coconut water to emerge. The palate shows boiled sweets."
This controlled and guaranteed origin (DOCG) ASOLO PROSECCO wine is created from a selection of grapes obtained from the vineyards owned by the company in the district of Montello and the Asolo hills, and has a characteristically low yield per hectare. It is vinified in white with partial cold maceration of the grapes and extremely slow processing to create a sparkling wine, at low temperature in pressure tank. The elegant and refined nature of this sparkling wine make it unique as an aperitif and in combination with rice and vegetable dishes or with dishes of Mediterranean cuisine based on fish.
"Fragrant yellow flower, crushed thyme, Bartlett pear and citrus aromas carry over to the dry vibrant palate together with green apple and crisp acidity. Small, continuous bubbles lend finesse." -Wine Enthusiast
Green Chartreuse is the only liqueur in the world with a completely natural green colour
It is powerful and unique.
Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks.
- Ingredients : alcohol, sugar, 130 plants and flowers.
- Alcohol content : 55% (110° proof US)
- Presentation : Packaged in a traditional Chartreuse liqueur bottle. Very elegant with the embossed seal of La Grande Chartreuse.
- How to drink it : To bring out all its flavour, it should be consumed very cold, even on the rocks. Traditionally considered an after dinner drink, Chartreuse is more and more being enjoyed as a long drink.
Syrah requires a warm climate to fully ripen but enough moderating effect to produce intense, aromatic wines that are not overwhelmed by sweetness and alcohol. This Syrah grows in ideal terroirs of the southern Rhône and shows the varietal’s typical spicy notes of sandalwood, violets, and black pepper.
Syrah, with its deep flavors and firm tannins, is a natural match for grilled or smoked meat and dishes featuring herbs, roasted mushrooms, and onions. Seared venison or beef with black pepper and thyme or a Moroccan tagine of pigeon or chicken are complimented by the spicy characteristic of Syrah.
"The 2018 Cotes du Rhone is 100% Syrah, sourced from the Gard (on the right bank of the Rhône) and Vinsobres (left bank, higher elevation). Violets, black olives and cassis and blueberry flavors provide terrific varietal expression in a medium to full-bodied package framed by silky tannins. Depending on your local pricing (I've seen it for as little as $12.99 or as much as $20), it should be a terrific value."- Wine Advocate
"This is the first vintage from Saint Cosme's plantings on the limestone soils of Saint Martin. Although only a stone’s throw from Gigondas, the soils have a much higher proportion of limestone than in Gigondas which makes them uniquely suited to growing white grapes. The results are compelling – you can sense the limestone and finesse that goes with it. There is a distinctive fabric and it is easy to see the huge potential. The wine is balanced, ethereal and the aroma is quite sophisticated. It displays a real backbone and salinity.
Flavors and aromas of flint, dried apricot, marshmallow and violet. Blend: 50% Viognier, 50% Picpoul" -Wine.com
Beautifully bold and bright in color, the 2013 Les Cadrans de Lassegue is robust, complex, and well-balanced. Aromas of wild strawberries, raspberries, and a subtle woody note immediately emerge from the glass. The wine is smooth on entry, with a palate dominated by red fruits. Alongside the persistent flavor of red fruits, a striking minerality shines through from the old vines of Lassegue. A pleasurable wine that can be enjoyed young.
Blend: 65% Merlot, 25% Cabernet Franc, 10% Cabernet Sauvignon
Elegant pale color with traditional salmon-pink tints. Fresh fruit nose of white peaches with hints of spice evolving into aromas of apricot, guava, and exotic fruits. Full on the palate with good acidity - a crisp rich wine with flavors typical of the unique Chateau Saint-Pierre soil. Complex and balanced with a luscious long finish.
60% Cinsault, 40% Grenache
Southern Wine and Spirits
- Color – Very deep, it tells of the excellent quality of the grapes.
- Perfume – Balsamic, typical of the main grape variety in the blend.
- Taste – Round, pervasive, with sweet tannins, perfeclty balanced. Complex, long, yet not overpowering.
- Food pairing suggestions – From appetizers like cold cuts, to steamy pasta dishes in meat sauces. Not to be forgotten, the pairing with seasoned cheese, stewed meats and dry chocolate biscuits.
Grenache blanc (40%) Roussanee (35%) Clairette (10%) Bourboulenc (10%)
“The 2015 Châteauneuf du Pape Blanc (45% Grenache Blanc, 35% Roussanne and 10% each Clairette and Bourboulenc) is a classic Southern Rhône white that offers lots of minerality, crushed citrus and salted apples in a medium-bodied, refreshing style.“
63% at cask strength bottles NCF
This was a collaboration between Chris from Westport Wine & Whiskey in Louisville and Joshua from PlumpJack Wine & Spirits.
This brandy was aged for 2 years in a Woodford cask then another 2 years in Oloroso sherry cask.
It has a symphony of flavors across a spectrum of flavor profiles. Dried rasins and almond marzipan flavors from the Oloroso sherry cask meld effortlessly with the burnt sugar and spice notes from the bourbon barrel on the finish.